This traditional Barbados-style chicken curry is a delicious, flavorful dish that is sure to please. It is made with a blend of spices, onions, garlic, and tomatoes, and is cooked in a rich coconut milk sauce. Serve with rice or naan for a complete meal.
Ingredients
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4 lbs Chicken thighs
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2 tbsp Curry powder
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2 tbsp Cumin powder
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2 tbsp Garlic powder
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2 tbsp Onion powder
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2 tbsp Ground ginger
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2 tbsp Ground turmeric
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1 tsp Cayenne pepper
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1 tsp Ground cinnamon
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1 tsp Ground cardamom
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1 tsp Ground coriander
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2 cups Coconut milk
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2 tbsp Vegetable oil
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2 cups Chopped onions
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2 cloves Garlic, minced
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1 cup Chopped tomatoes
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1 tsp Salt
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1 tsp Ground black pepper
Caribbean
chicken curry
coconut milk
Main Course
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- short description
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In a large bowl, combine the curry powder, cumin, garlic powder, onion powder, ginger, turmeric, cayenne pepper, cinnamon, cardamom, and coriander.
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
Add the chicken and spices and cook until the chicken is lightly browned, about 10 minutes.
Add the coconut milk and tomatoes and bring to a simmer. Reduce the heat to low and cook until the chicken is cooked through, about 30 minutes.
Season with salt and pepper and serve.
- detailed description
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In a large bowl, combine the curry powder, cumin, garlic powder, onion powder, ginger, turmeric, cayenne pepper, cinnamon, cardamom, and coriander. Mix together until blended.
In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
Add the chicken and spices and cook until the chicken is lightly browned, about 10 minutes.
Add the coconut milk and tomatoes and bring to a simmer. Reduce the heat to low and cook until the chicken is cooked through, about 30 minutes.
Season with salt and pepper and serve with rice or naan.
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